Ingredients
- For the roasted veggies
2 T. olive oil
salt to taste
1 small butternut squash, halved lengthwise, seeded, and sliced into 1/2" thick slices widthwise
8 oz. crimini mushrooms, cleaned and halved lengthwise
1-2 large sweet onions, quartered
For the red sauce
2 T. olive oil
5 cloves garlic, minced
1 28-oz can tomato sauce
1 14-oz. can diced tomatoes
1 tsp. dried oregano
1 tsp. brown sugar
1 lb. ground venison
1/2 lb. hot Italian sausage
1/2 c. fresh basil, chopped
For the white sauce
2 c. 4% ricotta or cottage cheese
2 eggs, beaten
1 c. shredded paremsan
1 c. heavy cream
3/4 tsp. cornstarch
For the rest
12 -16 dried lasagna noodles (lay them out in your dish before cooking to determine how many you need)
1 jar roasted red peppers
1 c. shredded mozzarella
1 c. shredded edam
Description
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